Slow-Cooker Cherry Grunt

Name: Slow-Cooker Cherry Grunt
Yield: Serves 4 to 6
Cuisine: Great Britain, American
Ingredients: 2 1/4 pounds frozen, sweet cherries; 2 cups (10 ounces), all-purpose flour; 1 cup (7 ounces) plus 3 tablespoons, sugar; 1 tablespoon, lemon juice; 1 1/4 teaspoons, ground cinnamon; 1 teaspoon, almond extract; 1 tablespoon, baking powder; 1/2 teaspoon, salt; 1/2 cup plus 2 tablespoons, milk; 4 tablespoons, unsalted butter, melted and cooled

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Appears in Cook's Country June/July 2012

Desserts or Baked Goods

With a name as unfortunate as “grunt,” it’s a good thing this old-fashioned dessert of stewed fruit with a steamed biscuit topping tastes so fabulous. Now, if we could just get it to work in the slow cooker...

SERVES4 to 6

TIME4 hours on low

WHY THIS RECIPE WORKS

Warm cherry filling and tender dumplings are a winning combination, especially in this summertime staple. To avoid runny filling, we microwave the cherries with flour and sugar, jumpstarting the thickening process. Positioning the dumplings...

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